Orsi Vigneto San Vito
Federico and Carola Orsi have been cultivating the hills of Valsamoggia, just outside Bologna, since 2005. Their estate, Orsi Vigneto San Vito, is a biodynamic and organic farm where vines coexist with olive trees, livestock, and wild herbs. Every decision in both vineyard and cellar is guided by a belief that wine should be a natural agricultural product—alive, expressive, and deeply tied to the landscape.
All wines ferment spontaneously with native yeasts, see no fining or filtration, and receive only minimal sulfur when necessary. The result is a line of pure, unmanipulated expressions of Emilia’s terroir, two of which stand out beautifully in very different ways.
Orsi Vigneto San Vito –
Sasso 2023
Type: White Wine (Vino Bianco)
Grape: 100% Grechetto Gentile (locally known as Pignoletto)
The Sasso vineyard sits at around 200 meters above sea level on clay-limestone soils. The vines, about 25 years old, are farmed organically and biodynamically, with full respect for soil vitality and natural balance.
Harvested by hand in late August, the grapes undergo a short 1–2 day skin maceration before spontaneous fermentation in cement tanks. The wine then rests for seven months on its fine lees in the same vessels, developing texture and subtle complexity. No fining, no filtration, and only minimal sulfur are used
Style
Sasso is a textured yet precise Vino Bianco—saline, mineral, and slightly herbal, with notes of orchard fruit and chamomile. The brief skin contact lends it a gentle grip and depth, while the lees aging adds roundness.
Personal note: I’ve tasted Sasso a few times now, and while it’s clearly well made, it’s not fully my style. There’s a faint aftertaste I can’t quite describe—something almost sweet and unusual—that throws me off a little. Still enjoyable, but I’d score it a 6.5/10 for my palate..
Orsi Vigneto San Vito –
Arlecchino (Harlequin)
Type: Red Wine (Vino Rosso)
Grapes: Sangiovese, Barbera, Negretto, and Cabernet Sauvignon
Arlecchino takes its name from the Italian harlequin, a nod to its playful blend of native and international varieties. The grapes are hand-harvested from estate vineyards of clay and limestone, fermented spontaneously in cement with native yeasts, and aged for about nine months in the same vessels. No fining, no filtration, and minimal sulfur use maintain the wine’s purity and vibrancy.
Style
This is a lively, rustic, and charming red with notes of sour cherry, dark plum, and dried herbs. It’s earthy and structured yet juicy and bright, balanced perfectly between energy and warmth.
Personal note: I absolutely love this one. I’ve had two or three bottles over time, and each has been the perfect experience—consistent, expressive, and full of character. It’s the kind of wine that reminds you why natural winemaking, when done right, hits differently.
